[ 虾青素蛋, 白芦笋黄油汁, 山核桃 ]
[ Astaxanthin-Fed Eggs, White Asparagus Beurre Monté, Hickory Nut ]
[ 樱桃小番茄, 鰯, 油沁鳀鱼, 香蜂草 ]
[ Cherry Tomatoes, Sardine, Confit Anchovy, Lemon Balm ]
[ 海胆, 柚子果酱, 自制调味酱油 ]
[Sea Urchin, Yuzu Marmalade, Shoyu Gel ]
[ Astaxanthin-Fed Eggs, White Asparagus Beurre Monté, Hickory Nut ]
[ 樱桃小番茄, 鰯, 油沁鳀鱼, 香蜂草 ]
[ Cherry Tomatoes, Sardine, Confit Anchovy, Lemon Balm ]
[ 海胆, 柚子果酱, 自制调味酱油 ]
[Sea Urchin, Yuzu Marmalade, Shoyu Gel ]
Fine-dining 最迷人的注脚，始于 Amuse-bouche。它是微缩的艺术，最能窥见主厨在毫厘之间构建的味觉层次。
第一道小食，是关于“大地与海洋”的对话。南极磷虾喂养出的鸡蛋，拥有极具辨识度的浓郁香气，在低温慢煮的洗礼下，溏心质感如流金般细腻。白芦笋榨汁浓缩，化作咸甜交织的奶油酱汁；山核桃做成轻盈的 Espuma 注入蛋壳。伴随法葱的清香，这一方寸，竟承载了如此宏大的风味结构。
随后是一抹地中海的蔚蓝。西西里番茄膏化作酥脆挞壳，承载着油封沙丁鱼的深邃。黑橄榄、鳀鱼酱与约旦香料 Za'atar 构筑了异域底色，而广西泡椒的加入则是神来之笔。香蜂草的清冽一扫而腻，入口瞬间，仿佛置身于南欧夏日的阳光沙滩。
时至初夏，海洋的馈赠最为慷慨。海胆处于最肥美的形态，辅以底层酥皮那极具治愈感的黄油香气，再点染一抹柚子的柑橘流光。调味酱油的运用，让日式的“旬之味”与法式的“精密感”在舌尖缠绕，完成了一场优雅的谢幕。
The most captivating footnote of fine dining begins with the Amuse-bouche. It is art in miniature, a window into the chef’s ability to architect intricate layers of flavor within the smallest fractions of a dish.
The opening bite is a dialogue between "Earth and Ocean." Eggs from hens fed on Antarctic krill possess a distinct, potent aroma; under the ritual of low-temperature slow-cooking, the yolk achieves a texture as silkily decadent. Concentrated white asparagus juice is transformed into a savory-sweet cream sauce, while a light pecan Espuma is piped into the shell. With the bright accent of chives, this tiny vessel carries a surprisingly grand flavor structure.
What follows is a stroke of Mediterranean blue. A crisp tartlet shell crafted from Sicilian tomato paste carries the depth of sardine confit. Cured black olives, anchovy paste, and the Jordanian spice Za'atar build an exotic foundation, while the addition of Guangxi pickled chili is a masterstroke of acidity and heat. The clean crispness of lemon balm cuts through the richness—one bite, and you are transported to the sun-drenched beaches of a Southern European summer.
As early summer arrives, the ocean’s bounty is at its most generous. The sea urchin is in its prime, at its creamiest and most opulent, supported by the comforting buttery aroma of a house-made puff pastry base and a luminous touch of yuzu citrus. The nuanced use of seasoned soy sauce allows the Japanese philosophy of "Shun" (seasonal peak) to intertwine with French precision, culminating in an elegant finale on the palate.
[ 2026, AVANT ]